Thursday, January 22, 2009

Adai Dosai

Adai dosai is a common breakfast / dinner item made in South Indian houses. we make it in many ways using many kind of lentils. The following recipe is an authentic one followed by people of Tirunelveli. My mom used to make it for saturday mornings. (Sundays were devoted to Poori). I don't even know when she would have got up or when she would have soaked them all..(Yes , it is the secret of mothers ). But those memories are really wonderful and the best part is , this was her favorite breakfast cum dinner.
I used to give her some appreciation by making my imperfect adais , after enjoying her crispy ones:) Later on those breakfast menus became dinner specials , paving way to oats and cereals.
Recently I enjoyed adai made by my friend Priya Anand and got inspired a lot again:)
She prepared it like a kerala adai and it was soo.... lovely. Will post that version also soon.
Hope this recipe brings many loving memories to you too guys:)

Adai dosai served with coconut chutney.

Update (11- 25 - 2013)Nowadays I make adai using my electric griddle (350 deg F or little lesser). This helps me make more adais in short time...also it will never char these lentil dosais. But we can make it just like dosa in dosa pan too. Both tastes good.

Oil - 1 tbsp
urid dhal - 1 tbsp
channa dhal - 1 tbsp
onion - 2 cup
cilantro - a handful
curry leaf - 1 sprigMethod:
Wash and soak the rice , thoor dhal, channa dhal, urid dhal for 6 hours.
I soaked it by 12 Noon and made it for dinner.
(If you plan to make adai for a special breakfast, then soak all the items told and keep it inside fridge overnight.
Otherwise soak the rice overnight and soak the dhals for just 2 hours in the norning.
Because while making adai , the dhals should not ferment. Moreover donot use fermented left over batter, as it is believed to be hazardous)
After 6 hours grind soaked items along with red chilli, garlic, ginger, asafoetida, turmeric and salt like coarse dosa batter .
Heat a pan with oil and add urid dhal + channa dhal.
Let them get red in color, then add the chopped onion , cilantro, curry leaves and fry till the onion becomes transparent.
Then add this tempering to adai dosa batter.
Heat a dosa pan and coat it with a little sesame oil.
(Thick traditional dosa tawas make crispy adais than the non stick tawas)
Then pour a ladle of batter and make thick dosas.

Make a hole in the center of the adai and add 1 tsp sesame oil or ghee around the adai and in the center hole.

Flip it. wait to get adai cooked on both sides.
Like wise make as many as required.
Adai dosai is ready!

Serving suggestions:

Serve adai hot with coconut chutney or aviyal or onion chutney.
Do not prepare it in batches before serving. Because cold adai does not taste great.
So start making adai , as soon as anyone sits before the dinner plate and they can never forget these crispy heavenly adais.

Note:The taste will be enhanced if we add a handful of drumstick leaves to the batter before making adai.

Dear, my gradma & mom too are great in making adai. Mommy used to say...as a kid, she got scoldings from grandma...while fliping the adai often. Maybe I guess...that is their key here to make extra crispy adai...do not flip often, leave it to one side, on low for longer period!

Hi Anonymous: Adai batter should not be used after it gets fermented. Many follow this rule. I am not sure of the reason , but believe that concept. If u want u can do it after consulting some nutritionist.